Consumption of barley flour increases gut fermentation and improves glucose intolerance <i>via</i> the short-chain fatty acid receptor GPR43 in obese male mice
Kento Mio, Naoko Iida‐Tanaka, Chiemi Yamanaka, Ikuo Kimura, Seiichiro Aoe
Abstract
increased SCFAs is required for the glucose intolerance-improving effect of barley consumption.
Topics & Concepts
CecumShort-chain fatty acidChemistryInternal medicineEndocrinologyFermentationIntracellularFatty acidFood scienceBiochemistryButyrateBiologyMedicineDiabetes Treatment and ManagementDiet, Metabolism, and DiseaseDiet and metabolism studies